Carbs in Wine
If you remember your elementary chemistry before, a simple mathematical formula has been devised which helps determine the levels of alcohol content of any given alcoholic beverage. Please restudy this formula below:
1.6 x % alcohol x oz. of liquid
Let’s say you have an alcoholic drink that is about 5 oz. and which has 12% alcohol. We use the above formula to know how much carbs it contains. Therefore:
1.6 x 12 x 5 = 96
This clearly shows that the 5 oz. of alcoholic beverage you’re drinking which has a 12% alcohol will yield 96 calories.
It is important to take note that the calories you get here did not come from the sugar content of the alcoholic drink but from the alcohol itself, meaning, from the fermented sugars. The keyword here is the word “fermented” because once it’s fermented, it has already undergone a chemical process and therefore is no longer the simple sugar that it was. Furthermore, aside from the calories, there are also traces of other nutrients like protein. As for saturated fats and fat, it actually has none and the company would usually just put 0.0 grams of saturated fats and 0 grams of fat. This is another proof that there are no carbs in wine. Wine is just primarily water and alcohol.
At this day and age, people are always concerned about having the right diet. Because of this consciousness, they come to think that red wines offer less carbs since they tend to taste more bitter and less sweet. Again, this is not true. There are no carbs in wine. Even red wine. Plus, the red color or dark color that is characteristic of red wines is due to the skin of the grapes that was present during the process of fermentation. This helps bring a thicker and richer quality to the wine. On the other hand, the bitterness comes from the tannins used and not from the lack of sugar in the ingredients, because honestly, fermentation won’t happen in the first place without the sugar content. For white wines, this just means that the grape skins were taken out while the process of fermentation was taking place. Less tannin was also used in order for the sweetness to come out rather than the tannic taste.
It’s all very simple actually. Wine production happens when sugar feeds on the yeast in the process called fermentation where carbon dioxide and alcohol are created. You can see this in any wine making instruction book or recipe that you may have. It’s a basic principle in all the wine making processes, whether it be red or white wine that you are trying to make. So enjoy and have feast with your wine. Don’t mind about the calories much. There are no carbs in wine. It’s a pretty healthy and safe drink when taken in moderation.
Simon Thomas is a homemade winemaker, enthusiast and author. He lives in California and spends his time teaching others how to setup an amazing boutique winery. His latest book, “Homemade Wine: Great Secrets on How to Turn Your Winemaking Hobby Into a Profitable Business” is available at http://www.homemadewinesecrets.com Article Source:http://www.articlesbase.com/wines-and-spirits-articles/carbs-in-wine-1538404.html
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